Rich chocolate cake, luscious cherry-infused buttercream, and glossy ganache come together in this show-stopping summer dessert. Topped with fresh cherries and finished with a luxe drip, it’s a celebration cake worth every bite!

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🎂 Ingredients

For the Chocolate Cake Layers

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot water or hot brewed coffee (enhances chocolate flavor)

For the Chocolate Ganache

• 1 cup (240ml) heavy cream

• 8 oz (225g) semi-sweet chocolate, chopped

For the Cherry Chocolate Buttercream

• 1 cup (230g) unsalted butter, room temperature

• 2½ cups (300g) powdered sugar, sifted

• ½ cup (40g) cocoa powder

• ¼ cup maraschino cherry juice or cherry compote, strained

• ½ tsp vanilla extract

• 1–2 tbsp heavy cream (as needed for consistency)

For Decoration

• Fresh cherries with stems

• Chocolate crumbs or crushed cookies (for the bottom edge)

• Optional: extra ganache, chocolate curls, or gold leaf

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👩‍🍳 Instructions

Step 1: Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until smooth.

4. Slowly pour in the hot water or coffee, mixing until fully incorporated. (Batter will be thin.)

5. Divide evenly among pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Chocolate Ganache

1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer.

2. Pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.

3. Set aside to cool slightly until pourable but not runny.

Step 3: Make the Cherry Chocolate Buttercream

1. In a mixing bowl, beat butter until light and fluffy (2–3 minutes).

2. Add powdered sugar and cocoa powder gradually. Beat until fully combined.

3. Add cherry juice, vanilla, and cream as needed. Continue beating until light, smooth, and pipeable.

4. Taste and adjust cherry intensity by adding more juice if desired.

Step 4: Assemble the Cake

1. Level the cooled cake layers if needed. Place the first layer on a cake board or plate.

2. Spread a thick layer of cherry chocolate buttercream. Repeat with the second and third layers.

3. Frost the top and sides with a smooth coating of buttercream. Chill for 20–30 minutes to firm up.

Step 5: Add Ganache Drip & Decorate

1. Pour ganache over the top of the chilled cake, letting it drip naturally over the edges.

2. Pipe extra buttercream swirls on top if desired.

3. Decorate with fresh cherries, chocolate crumbs around the bottom edge, and any additional toppings like curls or gold flakes.

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🍽️ Serving & Storage

• Best served chilled or slightly cool for clean slices.

• Store leftovers in the refrigerator for up to 4 days, covered.

• For advance prep: Cakes can be baked and frozen (wrapped) for up to 2 weeks. Assemble the day before serving for best freshness.